What is scoup?
Introducing ‘Scoup’,a soup that is served cold. It’s kinda like Rachael Ray’s Stoup (thicker than a soup but not quite a stew), combining cold and soup. We associate soup with cold winter days and snuggling down with something to warm from the inside out. So we need a new word association for a cold and refreshing summer soup. Zucchini Cheese Scoup is a perfect light dish for a summer supper.
A cool and cheesy summer scoup, this dish is easy to make with only three ingredients. It will help tear through some of the zucchini coming out of your garden. Perhaps you didn’t plant zucchini but your neighbors did and they are generous in sharing their bumper crop. But if not, stop by your local farmer’s market or grocer and pick up some zucchini squash. Mix up a batch of this scoup and pair it with fresh garden salad and tree-ripened stone fruit or berries. This scoup could also be served warm as a soup with Italian herb bread.
Recipe: Zucchini Cheese Scoup
Prep Time: 8 Minutes | Cook Time: 10 Minutes | Yield: 8 Cups | Level: Easy
- 4 cups thinly sliced zucchini, about 2 medium
- 1/2 tsp salt
- 5 cups water, divided
- 1 envelope onion soup mix
- 1 8-ounce brick cream cheese, cut in cubes
Special Equipment – Blender or Food Processor
1 Combine zucchini, salt and soup mix in 2 ½ cups of water and simmer for 10 minutes or until very tender.
3 Return the zucchini puree back to the pot and stir into the cooking liquid. Mix in 2 ½ more cups of water.
4 Allow to cool to room temperature and serve.
This soup is also delicious served warm.
This puree makes a fabulous dip for crudités or chips. Simmer the zucchini in the salted water and add the onion soup mix to the food processor along with the cream cheese. Pour the zucchini/soup mix/cream cheese puree into a bowl and encircle with your favorite vegetable dippers. Discard the cooking liquid.
- Exchange onion for vegetable soup mix.
Inspiration – Brenda Stanley’s ‘Zucchini Houdini’
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: June 12, 2012